Making ingredients

Mustard greens (commonly known as pickled leaves), olives, cooking oil , soy sauce, salt .

Minced meat olive dishes

Making process

1, the olives clean, rinsed with water maceration, filtered to remove the sour water.

2, and then select the salted pickles, chopped with a knife, put the olives and mustard leaves into the iron pot, add peanut oil and the right amount of salt, cook to nearly cooked over moderate heat, will have been chopped red pepper, garlic, sesame seeds, peanut kernels and other auxiliary materials to join the mix evenly, and then cook for five minutes that is completed.

Specialized method

There are eight procedures: first, choose the green and rich fresh olives, remove their bitterness, and then repeatedly fried with fragrant peanut oil and salt, to get the flavor of the aroma, and leave its precious olive oil, add the selected mustard leaves, and control the fire, slowly stirring with the juice of the olive, sesame oil, gradually infiltrated, so that the gradual black luster. After more than ten hours of simmering, with spices, to make a smooth and refreshing olive dishes.

Practice 2

Production process

1, knife beans cut into pieces, fried in oil.

2. Chop olive groceries, mix with minced meat and saute in oil.

3, pour into the beans, seasoning and frying can be.

Preparation

1, the beans fried until the skin wrinkled, oil consumption is not much, both fast cooked and keep the color green

2, olive groceries savory, pay attention to the amount of seasoning; the use of olive groceries from Shantou is preferred.

Practice three

Making ingredients

Olive cabbage 300 grams. 4 grams of refined salt, 4 grams of monosodium glutamate, 0.5 grams of sugar, 15 grams of sesame oil.

Production process

Olive heart root trimmed into an olive shape, into the pot of boiling water blanch a little bit, plate drying, add salt, monosodium glutamate, sesame oil and mix a little bit, after cooling, change the knife, neatly loaded pots.

Practice four

The olives will be pressed and broken, soak away the astringent juice or boiled before being immersed in water for two days, so that the astringent juice drained, in the pot with oil and salt repeatedly stir-fried, and then added to the middle of the savory leaves (to be better than the old savory leaves), simmering over a slow fire for a few hours, it will be as black as the ink of the black olive dish. Cooled into the altar. This kind of vegetable oil to be under much, very help digestion, very appetizing, only take some in the dish with meals, altar water can not be mixed with raw water, so as not to mold, can be preserved for several months.